Vegan Pumpkin Waffles
Vegan pumpkin waffles - these super fluffy vegan waffles are crispy on the outside and light and soft on the inside, you would never be able to tell that they are eggless and dairy-free! They are lightly spiced and flavoured with pumpkin, perfect for an autumnal breakfast or brunch!
Servings 6 waffles
- 120 g (½ cup) pumpkin puree
- 60 ml (¼ cup) neutral oil (I use olive)
- 300 ml (1 ¼ cups) unsweetened non-dairy milk (I use soy)
- 2 tsp vanilla extract
- 1 ½ tsp cider or white wine vinegar
- 2 Tbsp light brown soft sugar
- 230 g (1 + ¾ cups + 2 Tbsp) plain (all-purpose) flour
- 20 g (2 Tbsp) cornflour (cornstarch)
- 1 Tbsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 3 tsp pumpkin spice (see post above for how to make your own)
Whisk together the pumpkin puree, oil, milk, sugar, vanilla and vinegar until well combined.
Sift together the flour, cornflour, baking powder, bicarbonate of soda, pumpkin spice and salt. Add the dry ingredients to the wet and whisk with a balloon whisk until just combined, do not over-beat the batter.
Set the batter aside to rest while you heat up your waffle iron.
Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine). Cook until golden brown and steam stops coming out of the waffle maker. The time they take to cook will vary depending on your machine so just keep an eye on them.
Repeat with the rest of the batter, oiling the waffle iron in between each batch. To keep the cooked waffles crisp, lay them in a single layer on a baking sheet in a low oven.
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!
- The cornflour also contributes to the light, crispy texture; but you can swap it for more plain flour if you don’t have any.
- Use pumpkin puree, not pumpkin pie filling.
- Waffles are prone to sticking so make sure you oil your waffle maker well; you need to re-oil it in between cooking each batch of waffles. As all models vary, do follow the manufacturers instructions for cooking the waffles.
- When the waffles are cooking, don’t open the waffle maker until they are ready!
- The best way to tell when they are done is when steam stops coming out of the waffle iron; if you have one of those waffle irons that have a beep or a light when they think the waffles are done don’t listen to it, just wait until it stops steaming.
- When you open the waffle maker do it slowly to allow them time to release.
- To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them. Don’t stack them as that will make them lose their crispiness.